Paleo Strawberry Shortcake! This is so unbelievably good, and simple too. The base is a coconut flour shortcake, topped with coconut cream and strawberries, of course. Lower in carbohydrates, gluten-free, dairy-free and refined-sugar free. It is a must make this summer season!

Strawberry shortcake. What’s not to love about this light summer dessert? It is a favorite of mine. I believe it was this seasonal dessert that got me liking strawberries when I was a kid <- remember when I told you I was picky? I remember being over at a friend’s house, and we helped her mom make strawberry shortcake, with biscuits and cool whip. I remember thinking “Oh yeah, I DEFINITELY like strawberries now.” Of course I did when they were covered in sugar, duh.
I also had a thing for cool whip. My Nana would let me have bowls of cool whip like it was ice cream. And I’m talking BOWLS… plural… To my future grandchildren, that will not happen for you.
Sorry, I digress. Like I was saying, strawberry shortcake will forever be a favorite, and today this healthy paleo version is stealing the show. I am pretty certain even my 8 year old self would be going back for seconds <- you mean like your current self did after finishing the photo shoot? Yes…
Paleo Strawberry Shortcake

Ingredients needed for a healthy Paleo Strawberry Shortcake
- coconut flour
- eggs
- coconut oil
- maple syrup
- baking powder
- salt
- coconut cream
- strawberries
- coconut sugar (or sweetener of choice, optional)
How to make paleo shortcake

- First bake the coconut flour shortcake. This can be done a day in advance if you’d like, but it is a fairly quick recipe either way.
- While the shortcake is cooling, whip the coconut cream and allow the strawberries to sit at room temperature tossed with the coconut sugar.
Once the cake has cooled, spread the coconut cream on and layer up those berries!
Notes about this healthy strawberry shortcake

COCONUT SUGAR – The coconut sugar is optional if you’re looking for an even lighter dessert. If you’re serving for a crowd that expects the “traditional” taste of strawberry shortcake, I would use the coconut sugar (or your choice of granulated). The sugar makes the strawberries extra juicy, and I bet even the “non-healthy eaters” won’t tell a difference.
COCONUT FLOUR – There is not another sub here for coconut flour. You’ll want to follow the recipe as written for best results.
LIQUID SWEETENER – You could sub agave or honey for the sweetener, but I wouldn’t recommend subbing a dry granulated sugar unless you’re an experience baker, and if you’ve baked with coconut flour before.

Note that while I used a cast-iron skillet, you should be able to use a 9″ round baking dish/pie plate. Just watch your baking time and check center with toothpick!
This coconut flour shortcake turned out to be the perfect combination of texture. Not overly moist, but not too crumbly 🙂
If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

How to Make…
Healthy Paleo Strawberry Shortcake
Paleo Strawberry Shortcake that is actually pretty healthy! This is so unbelievably good, and simple too. Made with a coconut flour shortcake then topped with whipped coconut cream and strawberries, of course. Low carb dessert, gluten-free, dairy-free and refined-sugar free. It is a must make for the summer season!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8–10 slices 1x
- Scale:
Ingredients
for the shortcake
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup coconut oil (avocado oil may also work), melted & cooled
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup (agave or honey may be subbed)
- 1/2 cup non-dairy milk
for the topping
- 1 14oz can coconut cream, chilled at 6-8 hours (do NOT shake)
- 1 lb strawberries, quartered
- 1 TBS coconut sugar (optional, but makes strawberries extra juicy)
Instructions
- Preheat oven to 350ºF, generously grease 9″ baking dish or skillet with oil and set aside.
- In a medium bowl, sift together coconut flour, baking powder, and salt. Stir together to make sure no clumps are present. Set aside.
- In a large bowl whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add in bowl of dry ingredients and use large spatula or spoon to stir together until dry. Batter wet and slightly thick.
- Pour batter into greased dish and bake shortcake for 18-22 minutes, checking with toothpick in middle for crumbs. Edges should be slightly browned and cake completely set when done. Transfer shortcake to fridge and allow to cool for at least 20 minutes, or covered overnight.
- Toss quartered strawberries in medium bowl with 1 TBS coconut sugar and allow sugar to dissolve, about 5 minutes, set aside.
- When the shortcake is cooling, make your whipped cream layer: Carefully scoop out chilled cream into large bowl. (Discard liquid or save for smoothies.) Using hand mixer or stand mixer with whisk attachment, whip cream until light and fluffy for about 5 minutes. Using large spatula spread cream evenly over shortcake, and cover with juicy strawberries. Slice and enjoy!
Recipes Notes:
Shortcake is best served fresh, but may be stored in fridge covered, 2-3 days. I opted for a cast-iron skillet, you can also use a 9″ pie dish, or cake pan. Just watch your baking time. prep time does not refer to chill time of coconut cream nutrition approximate and based on 10 servings
Nutrition Information:
- Serving Size: 1 piece
- Calories: 196
- Sugar: 8
- Fat: 15
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 3
- Protein: 4
How do you feel about strawberry shortcake?
- Do you like strawberry shortcake as much as I do?
- Any special baking memories you have as a kid?
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Erin says
Couldn’t figure out to leave my 5 star review so I’ll just comment and say this was a great dessert option to meet my dietary needs but still something my husband and our friends can enjoy. They had real whipped cream but the coconut cream was delish! Will definitely be making again. Thank you!
Ashley says
Thanks so much for the comment and review Erin! I really appreciate you taking the time to leave a comment 🙂 I am happy it was so well received!
AC says
The cake has a good texture but it tasted too eggy.
Kate says
Can I make this with an egg alternative? (Food allergy)
Ashley says
Unfortunately I am no certain how that would turn out with coconut flour – it is super absorbent and I am not familiar with replacing eggs in coconut flour baked goods.
Tracey Grappe says
This strawberry shortcake is wonderful!! My whole family loved it! I made it to recipe the first time but this time I am substituting So Delicious Coconut milk whipped cream to make it a little easier, so I hope it’s as good!
Ashley says
Awesome Tracey! I am so glad you enjoyed it – thank you so much for taking time to leave a review! And yes – I’ve had that whipped cream before and it is delicious! I am sure it will go over just as well 😀 Happy 4th of July!
ana says
any particular brand of coconut cream, and by chill, coconut leave in the fridge for 68-8 hrs before cooking
Ashley says
Hi Ana, I typically have good luck with Thai Kitchen brand, although I’ve heard “savoy” brand is best. Chilling in fridge for about 4-6 hours if using canned *cream* and chilling up to overnight (8hrs) for *full fat coconut milk*, which will separate the liquid from the cream when chilled. The canned coconut cream is already thick and separate, but it’s a still a good idea to chill it – don’t shake cans either 🙂
Katie Nye says
I’ve been eating Paleo for a little over a year now with all of the benefits that were promised before I started. However, I don’t particularly have a sweet tooth so I just gave up desserts when I made the decision to change my eating habits.
However, my husband craves sweets and mentioned that he had purchased an abundance of strawberries. He asked what I thought that I could do with them so I went online and found you.
This recipe is AMAZING!!!! Not only is is fast and simple, it tastes wonderful. This will become a summer staple for us. Thank you so very much for your efforts.
★★★★★
Ashley says
Thank you so much for your comment and review Katie! I am so very glad you enjoyed it 😀
Kelly says
Great dessert!
★★★★★
Ashley says
Happy to hear you enjoy it! Thank you so much for your comment 🙂
Lisa Pool says
Love Love this shortcake. Can you believe that I actually budget my strawberry purchases this time of year and now that I’m looking for a DF/GF/ LOW CARD solution ! THIS IS IT ! Making it again and have recommended this to others. Thank you for all the details in the process as well.
Ashley says
So glad you enjoyed it, Lisa! Thanks so much for taking the time to comment and leave feedback 😀